Bagel lovers rejoice! This Carrot Lox Bagel with Vegan Cream Cheese recipe has all the tang, salty, and savoury goodness of a typical lox bagel but is made with carrots. Paired with smooth, creamy vegan cream cheese, this is a healthy, cruelty-free way of enjoying your brunch-time favourite.
How To Make Carrot Lox
Most vegan lox recipes take days to make but not this one. All you need to do is make and blanch carrot ribbons, mix marinade and soak the ribboned carrots in the marinade for 4 hours or overnight. How easy is that?
Top Your Carrot Lox Bagel and Cream Cheese
Here is a list of possible toppings to try:
Raw or Pickled Red Onion
Thinly sliced tomato
Is This Recipe Gluten-Free?
To make this recipe gluten-free choose a certified gluten-free bagel, and use tamari in place of soya sauce in the carrot lox marinade. The vegan cream cheese is naturally gluten-free.
Carrot Lox Bagel with Vegan Cream Cheese
Prep Time: 30 minutes | Cook Time: 2 minutes | Total Time: 32 minutes
Yields 8-10 servings | Calories: 191/serving
For Carrot Lox Bagel with Vegan Cream Cheese
For the Carrot Lox:
4 large orange carrots
2 tsp salt
1 cup hot water
1/4 cup fresh lemon juice
1/4 soya sauce or tamari (gluten-free)
2 tsp white miso paste
3 tbsp rice wine vinegar (Mirin)
2 tbsp olive oil
4 nori sheets, torn, crumpled or blended into small pieces
1/2 tsp liquid smoke (optional)
For the Vegan Cream Cheese:
2 cups raw cashews
2 tbsp fresh lemon juice
1/2 cup coconut cream
1 tsp apple cider vinegar
1 tsp salt
1 garlic clove or 1/2 tsp garlic power
2 tbsp chives or fresh dill
Instructions / Carrot Lox Bagel with Vegan Cream Cheese
For the Vegan Cream Cheese:
- Place cashews in boiling water for 10 minutes or longer, depending on the speed of your blender/food processor.
- Drain and rinse cashews.
- Place in blender or food processor along with coconut cream, lemon juice, and apple cider vinegar. Add optional ingredients if used.
- Blend, scraping down the sides as needed, until smooth and creamy.
- Store covered in the refrigerator for up to 10 days.
For the Carrot Lox:
- Make carrot ribbons. First, peel the carrots. Next, hold the large end of the carrot firmly, with the small end touching a cutting board at an angle. Using the vegetable peeler, start at the top of the carrot, apply pressure and run the blade down to make a ribbon. The ribbons will get thicker the more pressure you use and the closer you get to the centre of the carrot. Repeat with all carrots.
- Blanch carrot ribbons. First, get your ice bath ready. Then, fill a large bowl halfway with ice-cold water (with ice cubes if possible). Set aside.
- Fill a medium/large pot 3/4 full with water, add 2 tsp salt and place on high heat. Let come to a boil (covering with a lid will speed this up).
- Once boiling, turn off the heat, and add carrot ribbons to the pot, ensuring they are submerged in the water for 30 seconds – 1 minute (depending on the thickness of your ribbons).
- Remove using a strainer, slotted spoon, or drain into a colander. Ribbons should be slightly tender yet still firm.
- Immediately add to the ice bath (ensure all the ribbons are covered with cold water) for 2 minutes or until cool to the touch.
- Place ribbons on a towel and gently pat dry.
- Meanwhile, make the marinade. In a bowl large enough to hold the carrot ribbons, add hot water and whisk in nori flakes, miso paste, lemon juice, soya sauce, rice wine vinegar, olive oil and liquid smoke (if using).
- Add dried carrot ribbons to the marinade. Cover and refrigerate for at least 4 hours. Overnight is best.
- When using, let carrot lox come to room temperature.
- Make the bagel, spread vegan cream cheese on both sides, and add carrot lox and desired toppings.
- Susan Pratt is an entrepreneur, vegan chef, food photographer and author who enjoys life with her family in beautiful North Vancouver. Susan shares her love of cooking vegan for her family through her SusanCooksVegan brand that eating healthy doesn't need to be daunting or inaccessible. Susan creates approachable, delicious and visually appealing plant-based dishes and shares recipes and video demos on her website. Watch for the exciting upcoming launch of The Susan Cooks Vegan Cooking Show series on UnchainedTV: Vegan News Network.
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